Types Of International Sauces | THE NIBBLE Blog - Adventures In The World Of Fine FoodTIP OF THE DAY: International Sauces On Everyday Favorites ~ Part 1 Of 3 – THE NIBBLE Blog – Adventures In The World Of Fine Food

Fruit adds sweetness and texture to a sauce, helping to round out richer dishes and tame those with a bit of spice.

American and European recipes have long used berries, citrus and stone fruits to sauce both savory and sweet dishes.

Go global and make sauces from more tropical fruits—cherimoya, guava, mango, pineapple. Season them with spices from another culture—chile, curry, ginger, lemongrass, star anise…the combinations are endless.

3. MAKHANI

The name is new to us, but the concept is familiar: It’s a type of Indian curry (a.k.a. gravy).

Makhani is traditionally made by simmering green and red chiles, tomatoes, ginger, garlic, spices, nuts and seeds in plenty of butter, and then grounding or blending it into a paste.